Drizzle olive oil over chicken breast, salt and pepper to taste. Cook in a 350 degree oven for approximately 30-40 minutes or until cooked. Let cool. Using 2 forks shred the chicken. Set aside.
In a crockpot, add chicken broth, salsa verde, cumin, white beans and shredded chicken. Cook on low for approximately 6 hours or on high for approximately 4 hours.
Serve as is or garnish with cilantro, green onions, avocado, sour cream or shredded Mexican cheese. Salt and pepper to taste.